This week I’ll be sharing some new and some old Thanksgiving Recipes with ya’ll.
Today’s recipe: Butternut Squash Crumble. This stuff is good.
Pretty enough for a side dish, hearty enough to be the main dish and sweet enough to be a primal dessert.
Butternut Squash Crumble (Originally posted on October 7th 2010)
1 butternut squash
2 Tbsp maple syrup
1/4 cup coconut oil (melted)
Lots o’ cinnamon
I started by peeling my irregularly shaped butternut squash.
(from Everyday Paleo)
1 1/2 cups almond meal
2 Tbsp coconut oil
approx. 1 Tbsp cinnamon (or to taste)
While the squash was baking, I prepared the crumbs.
The squash was nice and soft and the maple syrup added just the right amount of extra sweetness. The crumbs were delicious: very rich and buttery (I attribute that to the coconut oil) and brought a traditional comfort food feel to the crumble.
What Orange veggies are you whipping up for Turkey Day?